I want to love this. So much so that I made the same recipe a second time not remembering I'd tried this same one before and it was thrown out. It may be perfect for some, don't get me wrong. But it is so wet as to be more of an egg custard than a quiche. An extra 40 minutes of cooking barely set the middle. An hour of sitting on the stove to 'set' and over-night in the fridge still didn't render this set enough for my family. I prefer a quiche that requires chewing and not just mushing it on the roof of your mouth. I STRONGLY suggest that you cut the liquid to 1.5 or even 1.25 cups and add another egg or two. I will try another basic quiche recipe.
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I want to love this. So much so that I made the same recipe a second time not remembering I'd...